Your pizza looked really great. What kind of sauce did you use? Did you try to duplicate the pizza at any particular Chicago area thin crust pizzeria? We need to develop more interest in good Chicago thin crust pizza making like this.

Thanks for the post!!!I didn't really try to duplicate any pizzeria, It's just a mix of recipes that I have seen and tinkered around with. The wife and kids like it a little more sweet and I like the garlic!!

Mix all ingredients into a large saucepan and bring up under a simmer(DO NOT BRING TO A BOIL) Just stand there and keep stirring until nice and hot!!If you like a smoother sauce, Blend with a stick blender while in the sauce pan or pour into a blender.Put into a mason jar and cover with lid.

If using a large 6lb 6oz can of crushed tomatoes multiply ingredients by 3½.I use the big can of 6in1 because I can't find the smaller cans around here.

Goose

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Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

goosen1, how big/what size are the pies? Did you roll & dock? It looks very nice .

Thanks!! This was a 18" pizza. Now, I cook all of my thin crusts on a pizza screen. Also, I didn't dock the dough. I just roll it out and place it on the screen.

In the picture which was a while ago, I cooked it on a 18" piece of black granite. Since I have moved out of Illinois, It broke. I am in the search of something new for the oven now so if anyone has a recommendation, Let me know!!

Goose

« Last Edit: April 01, 2009, 02:57:38 AM by goosen1 »

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Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

When I rolled them out, They ended up being 12" each. I wanted a real thin crispy pizza. Not too thick, Not paper thin.. At the time, My kids didn't like a thick crust so I improvised on a thinner crust for them. You can always fool around with the thickness and the diameter with this dough. I did make a 18" pizza with this recipe before that has turned out very well.

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Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Thanks CrazyDman... I guess the yeast would continue their quest for the fermentables. When I thaw out of the freezer do I just thaw to room temp? Do I knead it? I'm way new. I made 2 batches of the dough above. They are getting huge. I tried the sauce but I think I may have screwed that up. I put the tomatoes in the food processor and it broke open the seeds. I don't know. I have a back up of good spaghetti sauce. I'll just spice that up if the sauce on the stove sucks. Thanks again!Frank

Oh hell yeah, Just make sure the spices you are the oens You and your family want to eat, I add habenero powder in my dough and also feta cheese in my dough, IO know that feta cheeses is not a spice but it gives it some extra bounce.